Make Crispy Ribbon Pakora at home like this, it will double the taste of evening tea

Ribbon Pakoda is a great option not only for evening tea but also for festivals, hosting guests and children’s tiffin. This snack prepared from rice flour and gram flour is very crispy from outside and light from inside. Let us know the easy ingredients and step-by-step method to make it.

Ingredients to make Ribbon Pakora

• 2 cups rice flour
• 1 cup gram flour
• 1 tbsp white sesame seeds
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1/2 tsp asafoetida
• 1 tsp cumin
• 2 tablespoons hot oil or melted butter
• salt as per taste
• water as required
• Refined or peanut oil for frying

How to make Ribbon Pakora

Step 1: Prepare the Dough
In a large bowl, add rice flour, gram flour, sesame seeds, cumin, red chilli, turmeric, asafoetida and salt and mix well. Now add hot oil or melted butter to it and mix with hands. After this, knead a soft but firm dough by adding water little by little.

Step 2: Fill the mold
Place a disk with wide slit in the ribbon pakoda mould. Fill the prepared dough in the mold and close it tightly.

Step 3: Heat the oil
Heat oil in a deep pan or kadhai on medium flame. The oil should not be too hot or too cold, only then the pakoras will puff up properly and become crunchy.

Step 4: Fry the Pakodas
Now, while pressing the mould, put the ribbon pakoda directly in the hot oil while rotating it in a circular motion. Fry until golden and crisp on both sides. Take out the prepared pakodas on tissue paper to remove excess oil.

Step 5: Cool and store
Let the pakoras cool completely. After this, keep it in an airtight container. When stored properly, they can remain crunchy for 2 to 3 weeks.

Tips to make perfect ribbon pakoda

• Keep the quantity of rice flour more than gram flour.
• The dough should neither be too hard nor too loose.
• Always fry on medium flame.
• The quantity of spices can be increased or decreased as per taste.
• Storing in an airtight container keeps it crispy for a long time.